Wellington Triangles

Wellington Triangles

1 package Puff pastry shells, rolled out
1/2 pound mushrooms, finely chopped
2 tablespoons butter
1/4 cup green pepper. finely chopped
1/4 cup ham. finely chopped
1 tablespoon chopped parsley
1/4 cup madeira

Cook mushrooms in butter over medium-high heat. Stir in Madiera and boil rapidly until liquid has evaporated. Add onion, ham and parsley and cook 5 minutes.

Thaw pastry sheets slightly, about 10 minutes, then cut each sheet into 8 squares.

Place teaspoonful of filling onto center of each. Fold over pastry to make triangles and seal edges by pressing with tines of a fork. Bake on ungreased baking sheet at 375 degrees for 12 to 15 minutes.


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